PSP TRANSPORTS and its subsidiary PSP LOGISTIQUE offer you a powerful logistics solution for managing your storage flows.
Our warehouse management software WMS (Warehouse Management System) manages the flows, incoming and outgoing communications in order to respond and adapt to your needs.

5 Essential steps


It allows storage management for storage types and various goods:

  • Receipt of goods

  • Container support

  • Single or multi-reference bay management (rack storage)

  • The management of dockside crossings, goods transit

  • Mass storage management

  • Order preparation, kitting and radio frequency picking
  • Shipment of goods by package or pallet

  • Setting up an EDI

We offer an e-Warehouse Module via your customer area

  • Communication web interface with our storage customers

  • Visualization of the progress of receptions and preparations
  • Order entry

  • Inventory control

  • Exporting data in Xls format (Excel file)

Gain flexibility and tranquility

Our logistics team carries out a quantitative and qualitative control for all incoming goods.
Our logistics warehouses are secured and equipped with video surveillance and an alarm system with intervention.

If you wish to obtain a logistics customer area, contact us at +

The word « HACCP » is an abbreviation in English of Hazard Analysis Critical Control Point translated into French as “Analysis of the dangers – Critical points for their control”

This system was born in the USA in the late sixties and was developed for the manufacture of food to feed astronauts.

Nowadays, the complete HACCP system manages the safety and quality of all foodstuffs. It is considered one of the best tools to control the hazards associated with all sectors of food or beverage processing, distribution, sale,
catering, at a time when it is necessary to provide the consumer with irreproachable products, thus avoiding any negative effect on his health.
HACCP is a preventive control system that aims to ensure food safety.
This system has three main phases:

  • Perfect knowledge of the food product

  • Hazard analysis, defining critical points and permissible limits, in the context of the study of a given hazard

  • Verification, documentation and permanent adaptation of the system that allows the method to be used as a tool to improve quality

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